Thai Panang Curry Bowl from Vegan Bowls by Zsu Dever

This recipe from Vegan Bowls by Zsu Dever is so simple that it almost feels like cheating. In addition to being quick, this curry is super flexible; use any variety of vegetables that you please.

Thai Panang Curry Bowl


  • 1 cup quinoa, rinsed well
  • 1 1/2 cups vegetable broth
  • 1 garlic clove, crushed
  • 1/4 teaspoon sea salt
  • 1/2 cup green peas, thawed if frozen


  • 1 (13.5-ounce) can coconut milk, divided
  • 1 to 2 tablespoons red curry paste
  • 2 tablespoons peanut butter
  • 3 (2-lobed) kaffir lime leaves
  • 2 tablespoons reduced-sodium tamari
  • 1/4 to 1/2 cup water
  • 5 cups coarsely chopped vegetables (carrot, winter squash, summer squash, green beans)
  • 1 cup sliced red bell pepper
  • Sea salt and black pepper
  • 1/2 cup Thai basil or Genoese basil


Quinoa: Heat the quinoa, broth, garlic and salt in a small saucepan. Cover, bring to boil over high heat, reduce to medium-low heat, cover and cook for 15 minutes. Remove from heat and set aside for 10 minutes. Fluff with fork and add peas before serving.

Curry: Heat 1/4 cup coconut milk in a large pot over medium heat. Add the curry paste and cook until the milk reduces a bit, about 1 minute. Add another 1/4 cup of the milk and the peanut butter and cook for another minute. Add the remaining milk, the lime leaves, tamari, and 1/4 cup of water. Add the tough vegetables (carrot, winter squash) and cook for 4 minutes. Add the soft vegetables (summer squash, green beans) and simmer over medium until the vegetables are tender. Add the bell pepper and cook until crisp tender, about 1 minute. Add more water if the curry is too dry. Season with salt and pepper. To serve, divide the curry and quinoa among 4 bowls. Garnish with the basil.

Soy-Free Option: Substitute coconut aminos and 1/8 teaspoon sea salt for the tamari.
Vegan Bowls by Zsu DeverRecipe from Vegan Bowls, copyright © 2015 by Zsu Dever. Used by permission from Vegan Heritage Press, LLC. 

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